Preheat oven to 425 degrees F. Just before peaches are done, on lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Place dough on top of peaches in skillet; fold edge of dough under to form a rim around edge of peaches. With knife, cut six 1/4-inch slits in dough so steam can escape during baking. Bake tart 25 minutes or until crust is golden.

When tart is done, place large platter over top of tart. Quickly turn skillet upside down to invert tart. Cool 1 hour to serve warm or cool completely to serve later.